To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.
Ingredients
4–8 Servings
Step 1
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Step 2
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Do Ahead
Step 3
Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
Leave a Review
Reviews (5)
Back to TopThis is the ultimate recipe for soft boiled eggs. They cook perfectly, soft to jammy, depending on the consistancy I am looking for, and are easy to peel. I never have sulpher tasting eggs that smell terrible with the weird gray-green lining outsite the yolk anymore; just tasty perfectly cooked eggs. :-)
CG
Berkeley, CA
10/14/2022
I've made this recipe a few more times and they're always runny. I would suggest more than seven minutes.
lady_baltimore
7/4/2020
Epicurious has some differing instructions for jammy eggs that I have used with good success. This recipe, however, resulted in soft-boiled. I'm going to revert to the longer cooking time(s) to get that good yolk consistency.
lady_baltimore
5/13/2019
I made these for scotch eggs because I wanted to replicate the consistency of the yoke from one of my favorite restaurants. These were perfectly cooked and so easy to peel.
Anita98765
San Diego, CA
5/19/2017
These cooking times made a perfect soft-boiled, runny-yolk, un-peel-able egg at 8500' above sea level. It was quite good, but not jammy. Water boils at lower temperatures the higher you go above sea level. If you want to make a perfect egg at any altitude, try using an altitude calculator for boiling times. It is kind of cute how "We're from New York" this recipe is!
coloradomom
Woodland Park, Colorado
4/27/2017
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